Salmon Sour Cream Turnovers (Pasties)

READY IN: 45mins
Recipe by Debbie R.

This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.

Top Review by Scoutie

These were very good! I used regular sour cream, and added fresh chives , a bit of dill and salt and pepper to it. I also used fresh salmon and the red pepper. They went very well with the smorgasbord we had today! Thanks for posting Debbie. Made for ZWT 6

Ingredients Nutrition

  • 425.24 g packagerefrigerated unbaked pie crusts (2 crusts)
  • 78.07 ml sour cream sour cream and chive dip (from the dairy section)
  • 14.79 ml flour
  • 2 (340.19 g) can salmon (skinless, boneless, drained and flaked)
  • 118.29 ml chopped celery (1 stalk)
  • 59.14 ml finely chopped bell pepper (red or green)
  • milk


  1. Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
  2. Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
  3. Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
  4. Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.

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